Tips for Bread Baking

1) Unless otherwise stated, all ingredients should be at room temperature. Do not add cold flour stored in the refrigerator or freezer to a yeast mixture, as it will impair the yeast.

2) Unbleached all-purpose flour has a higher gluten content than bleached flour. Gluten is wheat protein, and it is what gives elasticity to dough enabling it to be kneaded without resistance and helps bread retain its shape when baking. 

3) Semolina, the central core of the wheat berry, is a golden yellow flour used to make breads and pasta. 

4) Semolina rimacinata is a finer grind of semolina flour used for making such things as semolina gnocchi, fresh pasta, pastries and Sicilian bread. 

Breads, like pane Toscano and panettone require a “madre” or mother dough, made from yeast, water, and flour and sometimes a little sugar. The mother dough must be made in advance and left to brew and bubble for about 8 to 24 hours. Using a mother dough produces a definite tang, a result of long and slow fermenting and allows the dough to rise impressively and still hold its shape. 

6) To simulate the stone ovens of Italy, bake breads on baking stones. They are available online or in kitchenware stores. 

7) Yeast dough is very forgiving. If you prepare the dough but cannot bake it the same day, lightly coat it with olive oil or a little butter, put it in a plastic bag, seal it and refrigerate. This is called retarding the dough. When you are ready to proceed, remove it from the bag, put it in a lightly oiled bowl, cover with a towel, let rise until doubled in size, and continue with the recipe. It will take a little longer to rise since it is cold. 

8) A baker’s peel is very useful for bread making. A peel is a wooden or metal paddle with a long handle that allows you to transfer the risen loaf to a hot baking stone. Use it for pizza as well. Baker’s peels are available online or in kitchenware stores.

9) Successful bread making depends in large part on using the right ratio of flour to liquid. Too much liquid will produce a sticky affair; too little liquid and a crumbly mess will result. It also depends on how the ingredients are measured; in Italy ingredients are weighed. Using a scale to measure ingredients is not common practice here since most cooks use measuring cups. Glass measuring cups are for liquids and metal or plastic ones are for dry ingredients.